I have made 100 cake balls in the last 4 days. 100. You know, for a girl who doesn't like cake, I sure bake a lot of cake. Although, it turns out that its that ooey gooey pasty icky store bought cake I don't like. And all this time I thought it was cake I didn't like...but it turns out its just the source. Sorry cake for hatin' on you all these years! Can we be friends?
We had another GNIPL on Friday evening and I deemed a theme for the evening. Appetizers! Yeah, so why not cake balls? That's a tasty appetizer. Okay, okay, I made an appetizer that I will share with you all soon, because it was awesome. But, I also made these cute little cake balls, and since I got so many requests for this recipe on Friday night I thought I'd post it first. You know that old saying, "Life's unexpexted, eat dessert first"? That applies to blog posts and baking recipes too. I'm surprised you didn't know that.
|I had a taste tester...|
I got this recipe from Laura at Sprint 2 the Table and made some adaptations to suit my tastes. Her review was that these were a very doughy cake ball and I wanted something a little more cakey. So, I added egg whites and oil to acheive this result.
Besides the final product, the very best part of making these cake balls is the leftover champgne. One generous glass to be exact. That I am drinking right now. While munching on a cake ball.
These were a hit! I hope you enjoy them as much as me and my little cake monster did!
Champagne Cake Balls
PRINT THIS RECIPE!!
Makes 30 cake balls
1 box white cake mix
1 1/4 cups champagne (I used medium-dry)
3 egg whites
1/3 cup canola oil
1/2 cup + 1 tbsp champagne
1 stick unsalted butter, at room temperature
1 1/2 cups (165 grams) powdered sugar
1 pound white or bittersweet chocolate (or both)
Preheat oven to 350F. Grease a 9 x 13 pan with butter or cooking spray and set aside.
To make the cake, combine all cake ingredients and beat with an electric or stand mixer until well combined, about 2 minutes. Pour the cake batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Set on a cooling rack and allow to cool completely.
To make the frosting, bring 1/2 cup champagne to a boil and then reduce to a simmer until it is reduced to 2 tbsp, about 10 minutes. Allow to cool completely (I made the cake and the champagne reduction and, to allow adequate cooling time, moved onto the rest of the recipe the next day).
Add butter and powdered sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and slowly add the cooled champagne reduction and 1 tbsp champagne. Increase speed to medium and beat for one minute or until well combined.
In a large bowl, crumble the cake and then add 1/2 cup of frosting. Using your hands, incorporate the frosting into the cake until well combined. If the cake seems dry keep adding frosting 1 tbsp at a time, up to an additional 1/4 cup, until it reaches your desired consistency (you can do some taste tests here until the taste suits you).
Using your hands, roll the cake mixture into 1 tbsp sized balls and place on a cookie sheet lined with wax paper. Refrigerate for 1 hour or freeze for 20 minutes to firm up cake balls.
In a microwave safe bowl melt the chocolate in 30 second increments, stirring in between until almost melted. Stir vigorously and if the chocolate is still not melted, microwave in 15 second increments until melted and smooth.
Using a spoon, take one chilled cake ball at a time and place in the melted chocolate. Spoon chocolate over the cake ball to coat. (Don't roll the cake ball in the chocolate or you will create crumbs that don't look pretty on your final product.) Remove cake ball from the chocolate with spoon and very gently return to wax paper on the cookie sheet. Repeat with remaining cake balls.
Allow to chill in the refrigerator for 1 hour and then...